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机译:不同发酵剂发酵Man头中挥发性香气成分的分析
College of Grain, Oil and Food Science, Henan University of Technology, Zhengzhou, Henan 450001,People’s Republic of China College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan 450002, People’s Republic of China;
College of Grain, Oil and Food Science, Henan University of Technology, Zhengzhou, Henan 450001,People’s Republic of China;
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan 450002, People’s Republic of China;
College of Grain, Oil and Food Science, Henan University of Technology, Zhengzhou, Henan 450001,People’s Republic of China;
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan 450002, People’s Republic of China;
College of Grain, Oil and Food Science, Henan University of Technology, Zhengzhou, Henan 450001,People’s Republic of China;
机译:不同酵母菌株发酵的黑莓葡萄酒的挥发性香气和感官分析
机译:天然发酵乳和使用酵母,乳酸菌及其组合作为发酵剂发酵的乳中的挥发性有机化合物。
机译:天然发酵乳和以酵母,乳酸菌及其组合作为发酵剂发酵的乳中的挥发性有机化合物
机译:使用SPME GC / MS分析,从益生菌干发酵的香肠中分离的益生菌干发酵的香肠中分离的富益生菌干发酵的香肠概况
机译:盐味螯虾酱的香气成分
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机译:不同酵母菌株发酵黑覆盆子葡萄酒的挥发性香气和感官分析